Description
Shipwreck Casserole is a comforting layered dish featuring ground beef, macaroni, vegetables, and creamy tomato soup, topped with melted cheddar cheese for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 cup diced onion (about 1 small onion)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups uncooked elbow macaroni noodles
- 1 (10-ounce) can diced tomatoes
- 1 cup milk
- 1 tablespoon salted butter
- 1 cup frozen peas
- 1 cup frozen corn
- 3 ½ cups shredded cheddar cheese, divided
- salt to taste
- pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray to prepare for baking.
- Cook Beef and Aromatics: In a large skillet over medium heat, cook 1 pound lean ground beef until fully browned, about 5 to 7 minutes, breaking it up as it cooks. Add 1 cup diced onion and 1 tablespoon minced garlic and cook an additional minute until fragrant.
- Add Pasta and Liquids: Stir in 2 cups uncooked elbow macaroni noodles, 1 (10-ounce) can diced tomatoes, 1 cup milk, and 1 tablespoon salted butter. Mix well to combine all ingredients.
- Add Vegetables and Simmer: Add 1 cup frozen peas and 1 cup frozen corn to the skillet. Bring the mixture to a gentle simmer, stirring to combine all ingredients thoroughly.
- Incorporate Cheese and Season: Gradually stir in 1 ½ cups of the shredded cheddar cheese (reserve 2 cups for topping). Season the mixture with salt and pepper to taste.
- Assemble Casserole: Transfer the mixture into the prepared baking dish. Sprinkle the remaining 2 cups of shredded cheddar cheese over the top evenly.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 to 35 minutes until the cheese is melted and bubbling.
- Rest and Serve: Remove from the oven and let the casserole sit for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze the fully cooked casserole for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat refrigerated portions in the microwave in 30-second increments until hot.
- For frozen leftovers, bake at 375ºF for 30–40 minutes until the center reaches 165ºF.
- You can substitute frozen mixed vegetables for peas and corn if desired.
- For a lower fat version, use leaner ground beef or ground turkey and reduced-fat cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
